Summer Squash


“To reach a goal you have never before attained, you must do things you have never before done.” — Elder Richard G. Scott

Sara made this for a side dish for us all the other night.  It was delicious and it’s easy to prepare.


  • 2 medium zucchini squash
  • 2 medium yellow squash
  • 1 Tbsp olive oil
  • 1/4 tsp pepper
  • 1/4 – 1/2 tsp garlic salt
  • 1 cup grated Parmesan cheese
  • Bits of butter

Ann Romney’s Roasted Vegetables

Roasted Vegetables

Site source:

Heat the oven to 400 degrees F., chop up vegetables, sprinkle with olive oil and Himalayan salt, and pop in the oven.

Root vegetables: Carrots, turnips, butternut squash, yams. Peel and chop into similar sizes, about 1-inch cubes. Toss with olive oil and place on pan. It is important to not overcrowd. Keep in a single layer. Roast 45 minutes.

Sweet potato fries: Peel sweet potatoes, slice up like french fries, and roast 45 minutes. Season with salt after roasting.

White Cheddar Macaroni and Cheese

mac and cheese4

“Eating and reading are two pleasures that combine admirably.” –C.S. Lewis

Oh my goodness, I love this recipe!  Emilie made it for Sunday dinner a while back and it was so delicious–one of the tastiest macaroni and cheese recipes I have ever had.  Original recipe source.

Serves approx. 6-8 as a main dish or 10-12 as a side.


  • 1 lb. pasta (she only used 1/2 pound and it seemed like plenty)
  • 1/2 c. butter
  • 1/2 c. flour
  • 4 c. milk
  • 6 c. sharp or white Cheddar cheese
  • 1 T. salt
  • 1 T. pepper
  • 2. T. butter
  • 1/2 c. Panko bread crumbs

Boil your choice of pasta (she used half a pound of generic macaroni) in water salted with a teaspoon or so of salt until al dente.

While the pasta is cooking, melt 1/2 c. (1 stick) of butter in a large saucepan over medium heat.  Sprinkle in 1/2 c. flour and whisk together for 2-3 minutes to let it cook.

Add in 1 T. salt and up to 1 T. pepper.  Slowly pour in 4 cups of whole milk whisking as you go until smooth.

Grease a 9×13″ dish with butter and add the cooked pasta to the dish.

Over the top of the pasta sprinkle 6 cups freshly shredded White Cheddar.

Pour the cream sauce over the top of the cheese and pasta and let it sit a couple minutes to begin to melt the cheese.

Then, stir everything together and make the topping.


In a small skillet, melt 2 T. butter over medium heat.  Add in 1/2 c. panko bread crumbs.  Stir constantly until golden brown.  Sprinkle over the pasta and cheese.

Bake in a 325 degree preheated oven for 12-15 minutes.



Oven Cooked Asparagus


“Laughter is the shortest distance between two people.” ― Victor Borge

I love asparagus and bought a bunch the other day that had this yummy recipe attached to it:

  • 1 Bunch of Asparagus
  • 2 tablespoons Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • 2 tablespoons Lemon Juice
  • Salt, Pepper, Garlic to taste

Wash asparagus first, then combine all ingredients in a large zip-lock bag and marinate for 30 minutes.  Bake on sheet pan at 400 degrees fahrenheit for 8-12 minutes depending on desired firmness.  Remove from oven and let cool.

Green Beans with Balsamic Butter


“Taking time for each other is the key for harmony at home.”-Dieter F. Uchtdorf

These are the beans we had for Easter dinner.  They are very tasty but next time I will use half the amount of butter called for.


2 pounds fresh green beans, trimmed
1/4 cup salted butter
1/2 cup balsamic vinegar
3 green onions, chopped (the entire thing)
2 cloves garlic, minced


Combine the onions, garlic, and vinegar in a small saucepan. Cook on medium, stirring frequently, for 5-7 minutes or until most of the vinegar is reduced into a thick syrup and has been absorbed by the green onions. Remove from heat and set aside.

Bring a large pot of salted water to a boil. While the water is coming to a boil, combine the vinegar/onion mixture and the butter. Set aside.

When the water begins to boil, add the green beans. Cook for 3-5 minutes or until the beans float to the top and are bright green. Drain. Toss in the balsamic butter and serve immediately. Serves 8.

Roasted Carrots, Asparagus, Cauliflower, Potatoes

“It’s been many years since I had such an exemplary vegetable.” –Jane Austen, Pride and Prejudice

Most of the following vegetables can be roasted for 20 minutes at 400 degrees so you could combine them on the same pan.  Just don’t crowd your pan or they will steam instead of roast.  The potatoes take much longer.

How to Roast Asparagus

Ingredients: Bundle of Asparagus, olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, fresh lemon juice, Parmesan cheese (optional)

  • First of all, use the LARGE spears, not the little skinny spears of asparagus or they shrivel up.
  • Preheat oven to 400°F.
  • Rinse clean the asparagus. Break the tough ends off the asparagus and discard.
  •  Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic (if you choose), salt, and pepper. Rub over the asparagus so that they are evenly distributed.
  • Place pan in oven and cook for approximately 8-10 minutes, until lightly browned and tender when pierced with a fork. Drizzle with fresh lemon juice before serving.  You can sprinkle with Parmesan cheese, too, if you want.

How to Roast Carrots

Ingredients: 12 carrots, 3 tablespoons good olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, 2 tablespoons minced fresh dill or parsley


  • Preheat the oven to 400 degrees F.
  • Slice the carrots diagonally in 1 1/2-inch-thick slices. 
  • Toss them in a bowl with the olive oil, salt, and pepper.
  • Spread them out in your shallow baking pan in 1 layer (not on top of each other and not crowded).
  • Roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with minced dill or parsley, season to taste, and serve.

How to Roast Cauliflower 

Ingredients: One head of cauliflower, olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, fresh lemon juice, Parmesan cheese


  • Peel outer leaves of the head of cauliflower, remove the stem and cut flowerets off the head.
  • Spread into a shallow baking pan, making sure not to overcrowd the pan.   If they are too close they will steam instead of roast.
  • Drizzle with olive oil, salt and pepper.  Toss to be sure everything is evenly coated.
  • Place pan in 400 degree oven for 20  minutes, stirring once or twice until crisp/tender.
  • When lightly browned, sprinkle with Parmesan cheese for added flavor.

How to Roast Potatoes 

3 pounds small red or white potatoes (rinse/scrub any dirt off and make sure they are dry), 1/4 cup olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, 2 tablespoons minced garlic (6 cloves, if you want them garlicky; if not, omit),
2 tablespoons minced fresh parsley


  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Spread potatoes into a shallow pan into 1 layer. Roast for 45 minutes to 1 hour or until browned and crisp. Flip twice during cooking in order to ensure even browning.  
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Citrus Soaked Apple Slices

Photo and recipe credit:

“A day without laughter is a day wasted.” –Charlie Chaplin, in a letter to his daughter.

2 apples
1 large orange
1 small lemon

Juice the orange and the lemon into a glass dish and set aside.

Cut the apples into thin slices and place them into a shallow glass dish.

Pour the orange/lemon juice evenly over the apple slices.  Cover and refrigerate for at least 30 minutes.

Honey Glazed Carrots









Discipline yourself and others won’t need to. –John Wooden


  • 4 medium carrots, peeled and sliced into 1/4″ thick coins
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/3 cup orange juice
  • 1/4 teaspoon salt


  1. In a medium saucepan over medium-high heat melt the butter. Add the carrots and sauté until slightly brown around the edges.
  2. Add the honey and boil until the honey is thick and bubbly.
  3. Add the orange juice and salt, Boil until the carrots are tender and the sauce has reduced into a thick glaze.

Yield: 4 servings

Marinated Fresh Vegetables

  • 2 tomatoes
  • 2 stalks celery
  • 1 zucchini
  • 1 onion
  • 1 green pepper
  • 1/2 cucumber, peeled
  • 1/2 cup sugar
  • 1/2 cup cider vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

What lies behind us and what lies ahead of us are tiny matters compared to what lives within us. –Henry David Thoreau

Peel tomatoes.  Discard seeds.  Dice in 1/2″ squares.  Dice remaining vegetables.  Toss together.  Combine sugar, vinegar, salt and pepper.  Thoroughly blend into vegetables.  Refrigerate 4 or more hours.  Drain and serve in chilled bowl.  Yields 8 servings.